Roasted lamb with oven-baked rice and roast potatoes
INGREDIENTS:
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Lamb: 1 Lamb Lard 2 Parts of water 1 part of wine 4 Lemons Q.b. salt |
Marinade: 1Lt. White Pacheca Wine Q.b. salt Q.b. laurel leaves Q.b. Rosemary 4 garlic Black pepper Paprika Q.b. Parsley 2,5dl of Olive Oil Quinta da Pacheca |
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Roast potatoes 100ml White Wine Q.b. Olive Oil Quinta da Pacheca 1 onion 500gr Potato Q.b. salt Q.b. Paprika Q.b. chili Q.b. Blond Q.b. Parsley |
Broth and rice : 200gr Rib Mint 200gr Chispe 200gr Pork Ear 2 Water Q.b. salt Black pepper 80gr Salpicão 100gr Bacon 1Kg Rice |
Preparation:
Lamb Bath:
Cover the kid with water, white wine, lemons and salt. Leave in bath 24h.
Broth for rice:
Place the meat in a pan with water, salt, pepper, mint and oil. Allow the meats to cook well. Reserve the meat and cooking broth.
Marinade:
Place the white wine, salt, laurel leaves, pepper, garlic, parsley, olive oil and paprika in a stainless steel board, grind with the mix and add the rosemary. Let the lamb marinate for 6 hours. Place the lamb in the oven at 170ºC for approximately 1 hour.
Potatoes:
Peel the potatoes, wash and place in a container. Add the onion cut in thin moons, add the garlic, add the chopped garlic, the chopped parsley, the white wine and the olive oil. Season with salt and pepper. Stir the potatoes well and place in the oven at 170ºc for approximately 45 minutes.
Rice:
Place olive oil on a baking tray and bring to the stove, add the rice. Let it glaze. Add the syrup and bake at 170ºC for 25 min.
Wine Pairing:
"And if there are meals where we want to see everything go right, it's Easter, so we leave here our wine suggestions that bring new dimensions to the pleasure of eating."